Achiote Seed
The seeds of the Annatto tree, native to South America the pulp surrounding the seeds is used as a yellow to red coloring agent for butter, cheese, margarine and smoked fish (it's also adds a slightly musky flavor) also known as annatto and arnatto.
History of Achiote seed
Although the fruit of the Annatto tree are inedible it is often cultivated for its flowers and more especially for its seedpods. The pulp of the Annatto fruit yields a bright red dye, which has long been used both as a body paint and dye stuff for textiles or food. The ancient Maya and Aztecs regarded it as a symbolic substitute for blood and thus ascribed to it sacred connotations. It was also used to make ink and virtually all the ancient Maya scriptures were penned in annatto juice. The seeds also have a reputation as a female aphrodisiac and are believed to make bulls used for bullfighting more aggressive. The whole tree has a long history as a valued medicinal plant that has been used to treat a wide variety of conditions from fevers to cancer.
The seed pods are processed by separating the pulp form the seeds, which are washed and used separately as a mild spice. A spice paste known as 'Achiote Recado' is a popular flavouring in Yucatan cuisine (southern Mexico). The meat is marinated in the paste and wrapped in banana leaves. Fish, chicken and especially pork or suckling pig can be treated this way.
How to Grow Achiote Seed
How to Cook Achiote Seed
Ground annatto seeds, often mixed with other seeds or spices, are used in form of paste or powder for culinary use. Annatto seeds are also a component of some local sauces and condiments, such as recado rojo in Yucatán. Annatto is used currently to impart a yellow or orange color to many industrialized and semi-industrialized foods. In the European Union, it is identified by the E number E160b.
Sources
@ Webster's New World Dictionary of Culinary Arts by Steven Labensky, Gaye G.Ingram, Sarah R.Labensky
@ Larouss'e Gastronomique by Prosper Montagne
@ https://www.thespicehouse.com/annato-seed
@ http://www.sacredearth.com/ethnobotany/plantprofiles/achiote.php
@ https://www.herbco.com/s-478-annatto-plant.aspx
The seeds of the Annatto tree, native to South America the pulp surrounding the seeds is used as a yellow to red coloring agent for butter, cheese, margarine and smoked fish (it's also adds a slightly musky flavor) also known as annatto and arnatto.
History of Achiote seed
The Latin name of this plant 'Bixa orellana' does not give much of a clue regarding its properties. The genus name is probably derived from the Portuguese 'biche' meaning beak which alludes to the beak shaped seedpods, while the species name is given in memory of Francisco de Orellano, a Spanish conquistador of the 16th century, who accidentally discovered the Amazon.
Although the fruit of the Annatto tree are inedible it is often cultivated for its flowers and more especially for its seedpods. The pulp of the Annatto fruit yields a bright red dye, which has long been used both as a body paint and dye stuff for textiles or food. The ancient Maya and Aztecs regarded it as a symbolic substitute for blood and thus ascribed to it sacred connotations. It was also used to make ink and virtually all the ancient Maya scriptures were penned in annatto juice. The seeds also have a reputation as a female aphrodisiac and are believed to make bulls used for bullfighting more aggressive. The whole tree has a long history as a valued medicinal plant that has been used to treat a wide variety of conditions from fevers to cancer.
Indigenous people still use the pulp for 'cosmetic purposes', as hair dye or lip stick, hence the English common name 'Lipstick tree'. The pulp is also said to repel insects and to protect against sunburn due to the UV-filtering properties of the carotenoid pigment known as Bixin.
Its use as a food dye is just as ancient. The Aztecs were known to add Annatto to their sacred xocolatl brew and other foods. Its use as a food dye has persisted until today. Annatto is probably one of the most ubiquitous of all food dyes used by the food industry. It lends its reddish tint to cheeses, butter and spreads, candy and custards. It is also still used as a traditional food dye for meats. This use is most prevalent in the Philippines and in Central America and Mexico. (The bright red colour of Chinese poultry however is due to treatment with a caramelised malt solution.)
The seed pods are processed by separating the pulp form the seeds, which are washed and used separately as a mild spice. A spice paste known as 'Achiote Recado' is a popular flavouring in Yucatan cuisine (southern Mexico). The meat is marinated in the paste and wrapped in banana leaves. Fish, chicken and especially pork or suckling pig can be treated this way.
Even though Annatto is one of the most widely used food colouring substances of the food industry, some people appear to be highly allergic to it and lobby against the use of this additive. The way in which commercial annatto is processed as a dye involves hexane extraction, which just may possibly have something to do with these reported allergic reactions. Furthermore, the colouring agent, known as Bixin can now be produced by bio-engineering. Scientists have figured out the biochemical pathway and manipulated E.coli bacteria to produce Bixin. It might be interesting to conduct a comparative study of allergic reactions between, a) completely naturally processed annatto (see recado recipe below), bio-engineered bixin or commercially extracted annatto dye.
Annatto dye is also used to colour hair-oils, shoe polishes, floor polishes, nail-gloss, furniture, brass-lacquer, soap, cosmetics and pharmaceutical ointments as well as textiles, wool, leather and calico.
Annatto, or Achiote, is the only member of the plant family Bixaceae, it grows as a tropical shrub or small tree. The fruits are heart-shaped, brown or reddish brown at maturity, and are covered with short stiff hairs. When fully mature, the fruits split open exposing the numerous seeds. Although it does not produce an edible fruit, the achiote is widely grown for the orange-red pulp that covers the seeds. The achiote dye, which is prepared by stirring the seeds in water, is used to color butter, cheese, rice and other foods. In the Philippine Islands the seeds are ground and used as a condiment.
Also known as:
achiote, anato, annatto, annotta, arnato, bija, bijol, bixa, lipstick tree, orellana, orleana, roucou, kangaram, jarak belanda, atsuete, aploppas, and uruku
achiote, anato, annatto, annotta, arnato, bija, bijol, bixa, lipstick tree, orellana, orleana, roucou, kangaram, jarak belanda, atsuete, aploppas, and uruku
How to Grow Achiote Seed
climate
Annatto plants like to grow above 4.5 °C (40 °F) in full sun to partial shade in tropical conditions.
Annatto plants like to grow above 4.5 °C (40 °F) in full sun to partial shade in tropical conditions.
soil
Annatto prefers rich, well-drained soil, typically on the edges of forests.
Annatto prefers rich, well-drained soil, typically on the edges of forests.
growing
Annatto is commonly grown from woody stem cuttings or from seed; direct sow outdoors in fall.
Annatto is commonly grown from woody stem cuttings or from seed; direct sow outdoors in fall.
harvesting
To harvest annatto, bag the seed heads to capture ripening seed, allow the seed heads to dry on the plants; remove and collect seeds once they are dried.
To harvest annatto, bag the seed heads to capture ripening seed, allow the seed heads to dry on the plants; remove and collect seeds once they are dried.
preserving
Store seeds whole or ground in a cool, dry place.
Store seeds whole or ground in a cool, dry place.
caution!
Individuals who are sensitive to artificial coloring may also have sensitivity to annatto, even though it is plant-based.
Individuals who are sensitive to artificial coloring may also have sensitivity to annatto, even though it is plant-based.
How to Cook Achiote Seed
Ground annatto seeds, often mixed with other seeds or spices, are used in form of paste or powder for culinary use. Annatto seeds are also a component of some local sauces and condiments, such as recado rojo in Yucatán. Annatto is used currently to impart a yellow or orange color to many industrialized and semi-industrialized foods. In the European Union, it is identified by the E number E160b.
Annatto has been a traditional colorant for Gloucester cheese since the 16th century.
Sources
@ Webster's New World Dictionary of Culinary Arts by Steven Labensky, Gaye G.Ingram, Sarah R.Labensky
@ Larouss'e Gastronomique by Prosper Montagne
@ https://www.thespicehouse.com/annato-seed
@ http://www.sacredearth.com/ethnobotany/plantprofiles/achiote.php
@ https://www.herbco.com/s-478-annatto-plant.aspx
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